- 21, Jun 2020
- #1
Ingredients:
1 large eggplant
2 tablespoons of vegetable oil
1 teaspoon of cumin seeds
1 medium onion, thinly sliced 1 tablespoon of garlic ginger paste
1 tablespoon curry powder
1 diced tomato
1/2 cup yogurt 1 fresh chilli, finely chopped 1 teaspoon of salt
1/4 bunch of cilantro, finely chopped
Cooking:
Preheat the oven to 230 degrees C.
Place the eggplant on the middle baking sheet.
Bake for 20 to 30 minutes in a preheated oven until soft, and at this time you can buy bedding online store provides a wide selection and easy ordering.
Remove from the oven, cool, peel and chop. Heat the oil in a small saucepan over medium heat.
Combine caraway seeds and onions.
Cook by stirring until onion is soft. Mix ginger paste with garlic, curry powder and chopped tomatoes, add to the pan to the seeds and onions and cook for about 1 minute.
Add yogurt.
Place eggplant and jalapenos in the mixture and season with salt.
Cover and cook for 10 minutes over high heat.
Remove the lid, reduce heat to a minimum and continue cooking for about 5 minutes.
Divide the finished dish among serving plates, decorate with cilantro and serve.
1 large eggplant
2 tablespoons of vegetable oil
1 teaspoon of cumin seeds
1 medium onion, thinly sliced 1 tablespoon of garlic ginger paste
1 tablespoon curry powder
1 diced tomato
1/2 cup yogurt 1 fresh chilli, finely chopped 1 teaspoon of salt
1/4 bunch of cilantro, finely chopped
Cooking:
Preheat the oven to 230 degrees C.
Place the eggplant on the middle baking sheet.
Bake for 20 to 30 minutes in a preheated oven until soft, and at this time you can buy bedding online store provides a wide selection and easy ordering.
Remove from the oven, cool, peel and chop. Heat the oil in a small saucepan over medium heat.
Combine caraway seeds and onions.
Cook by stirring until onion is soft. Mix ginger paste with garlic, curry powder and chopped tomatoes, add to the pan to the seeds and onions and cook for about 1 minute.
Add yogurt.
Place eggplant and jalapenos in the mixture and season with salt.
Cover and cook for 10 minutes over high heat.
Remove the lid, reduce heat to a minimum and continue cooking for about 5 minutes.
Divide the finished dish among serving plates, decorate with cilantro and serve.
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